Fatback Butcher sits on Wacker Drive between LaSalle and Wells, operating under the Fifty/50 Group. It's built as three things at once: a sandwich counter for lunch, a butcher case stocked with locally sourced meat and house-cured charcuterie, and a market selling rotisserie chicken, salads, and rotating sides for cooking at home. Chef Charlie McKenna leads the kitchen, describing the concept as rooted in "the human element of dining."
The House Roasted Turkey — avocado, bacon, tomato, sprouts, and Duke's mayo on toasted sourdough — sits alongside the Steak Sandwich, made with shaved prime rib, soubise aioli, and waffle-cut potato chips, served with an au poivre dipping sauce on the side. Both have become known as the counter's standbys among the Loop's lunch crowd.
Catering runs alongside the storefront, with sandwich platters, cured meats, and seasonal salads built for Loop office lunches and events.
The House Roasted Turkey — avocado, bacon, tomato, sprouts, and Duke's mayo on toasted sourdough — sits alongside the Steak Sandwich, made with shaved prime rib, soubise aioli, and waffle-cut potato chips, served with an au poivre dipping sauce on the side. Both have become known as the counter's standbys among the Loop's lunch crowd.
Catering runs alongside the storefront, with sandwich platters, cured meats, and seasonal salads built for Loop office lunches and events.